Oh yeah, my favorite dessert, I love this stuff, I'm just waiting for pears to be ready here. I don't always make individual servings, I put it into one big pan.  Individual Maple Pear Cobblers Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe 6 servings 3 pounds pears, peeled, cored, quartered 2/3 cup + 9 tablespoons pure maple syrup 2 tablespoons + 1 1/2 cups flour 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 8 tablespoons unsalted butter, cut into small pieces 2 1/4 teaspoons baking powder 9 tablespoons whipping cream melted butter sugar to taste nutmeg to taste For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through. For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown. I also can this, my favorite preserves, thanks to Readinglady: Old Fashioned Pear Preserves from Carol (Readinglady) Yu can also make Pear Preserves if you want chunks of pear suspended in syrup. By weight use equal amounts of pears and sugar. You also need the juice and seeds of one lemon. I wouldn't go over about 4 pounds of fruit because it takes too long to cook larger amounts. This takes several days, but it's mainly waiting and the results are wonderful. Here's what you do: Day 1: Peel, core and cut firm-ripe pears into chunks or slices. Leave pieces large enough to retain character in preserves. Place pears in acidified water (Fruit Fresh or Ascorbic Acid). Rinse and drain pears. Place in large bowl and add sugar equal in weight to pears. Add juice of lemon and place pips (seeds) in small bag. It's messy but I also add any of the pulp that was reamed out. Add to bowl. Stir gently to distribute syrup and refrigerate overnight. Throughout evening stir occasionally to distribute sugar. (I usually don't do this more than once.) Day 2: Place macerated pears and sugar syrup with lemon seeds in bag in large pan. Bring to a boil and cook about 10 minutes, skimming foam. Reduce temperature and continue to cook (about 20 minutes) until pears are translucent and candied. Turn off heat and leave pears and syrup overnight. (This can be room temperature.) Cover pan with a cloth, not a lid (to prevent condensation). Day 3: Using a slotted spoon lift pears from syrup and place in a strainer. Collect any additional syrup in a bowl beneath the strainer. (I drained syrup left in pan into a bowl and washed the pan because the syrup was crystallized along the rim then I put the syrup back.) Bring syrup to a boil and cook to gel point stirring frequently. (Depending on how thick you want the syrup, this can be anywhere from 218-222°.) You can also use the frozen plate test. The advantage is you get to thicken the syrup just the way you like without cooking the delicate pears to the point of disintegration. Return the pears to syrup and boil 1 minute to reheat them. Pull off heat and let sit for 5-10 minutes, stirring occasionally. (This allows fruit to equalize with the syrup so it doesn't float to the top of the jar.) Place preserves in sterilized jars and BWB 5 minutes or clean, hot jars and BWB 10 minutes. Yum, I LOVE pears.... Annie

Since I like Cap'n Crunch as a cereal, when I saw it on the menu at a local resturant I decided to try it. It was good.... certainly not gourmet but I actually liked it. So I looked for a recipe and used this one: Planet Hollywood Cap'n Crunch Chicken Recipe By : magazine Serving Size : 8 Preparation Time :0:00 Categories : Chicken Planet Hollywood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Cap'n Crunch cereal 1 1/2 cups Corn flakes 1 egg 1 cup milk 1 cup all-purpose flour 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 2 pounds chicken breast -- cut in 1oz. tenders vegetable oil -- for frying Creole mustard sauce -- (separate recipe) Coarsely grind or crush the Cap'n Crunch and cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately with Creole mustard sauce. Makes 8 servings. I've also baked it and that turned out good too, for that I used larger pieces of chicken. Nancy

That sounds good. I have renewed my interest in Brussels sprouts of late. I hated them growing up, because my mother overcooked them, and they were bitter and smushy. Once I was on my own, I discovered (I can't remember how) that they were quite tasty if cooked until just tender, without turning olive green. I always had them with mayo for a dip, though, the way we'd eaten them when I was a kid. I got the idea once to halve them and put them cold on a salad, and that was added to my Brussels sprouts repertoire. Then a bit ago, I came across a recipe that involved stir frying them instead of steaming or boiling, and that has set me going again...I even cooked some on the BBQ the other night, and I've added them to the broccoli/cabbage/cauliflower category in terms of what dishes to use them in. I found a recipe the other day that involved thin-slicing them to quick saute like shredded cabbage...haven't tried that yet. However, it did give me the idea to thin slice them like that to add to a light-style peppery cold slaw (cabbage, Brussels sprouts, carrots, green onions & a black pepper, tarragon vinegar vinaigrette with EVO, sugar & salt).

This sounds scrumptious!